Furanocoumarin removal from grapefruit juice by edible fungal hyphae

a technology of edible fungal hyphae and furanocoumarin, which is applied in the direction of fruit/vegetable preservation using acids, food preparation, and extraction of tea, etc. it can solve the problems of too much drug being absorbed into the body, adversely affecting the grapefruit industry, and no satisfactory means of producing furanocoumarin-free citrus juice. , to achieve the effect of reducing the level of furanocoumarin

Inactive Publication Date: 2013-01-01
US SEC AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0025]In accordance with the foregoing objects, the present invention is a method for removing furanocourmarins from a liquid using fungal hyphae. Preferred fungal hyphae include hyphae from Aspergillus niger, Morchella esculenta, and Saccharomyces cerevisiae. The process of the invention includes treating a liquid, preferably a furanocoumarin-containing liquid such as for example a furanocoumarin-containing citrus-based composition with a fungus composition using a furanocoumarin-reducing amount of the fungus composition. The fungus can be a living or a dead fungus. The liquid and fungus composition are incubated for at least about two hours at about room temperature. The liquid can be further treated with an additional furanocoumarin-reducing amount of the fungus composition and incubated at room temperature for at least about another 2 hours. These steps can be repeated as necessary to produce a liquid that has at least reduced levels of furanocoumarins that is safe for consumption in the presence of drugs that are metabolized by P450 CYP 3A, the enzyme responsible for the metabolism of many widely-prescribed medications. After incubation, the liquid containing the fungus composition is filtered using methods well known by one of ordinary skill in the art.
[0026]Citrus-based compositions of the invention contain a juice, a juice concentrate, and may be provided by any combination of these forms and may be derived from more than one citrus fruit. Useful citrus fruits herein include grapefruit, lemon, lime and, preferably, any citrus fruit naturally containing an invention first-pass effect inhibiting compound or mixture of such compounds. Prior work in the field indicates that a common type of orange (Citrus sinensis) does not inhibit the first-pass effect. Citrus fruits that contain one or more substances that inhibit the first-pass effect are included in the invention, including all cross breeds, etc. and are referred to herein as “first-pass citrus”. A preferred citrus fruit useful in the present invention is grapefruit.
[0027]The foregoing method for removing furanocoumarins can also be used to purify furanocoumarins from liquids. Furanocoumarins are released from the fungal hyphae using methods well known in the art.
[0028]The following examples are intended only to further illustrate the invention and are not intended to limit the scope of the invention as defined by the claims. Grapefruit juice is used as a model for removal of furanocoumarins from a liquid. One of ordinary skill in the art could readily substitute any furanocoumarin-containing liquid in the described method without undue experimentation. Student t-test was used to compare the differences in changes between controls and treatments under various conditions. Two-tailed P values were calculated to report significant differences in the mean values. All experiments in the studies were conducted with three replicates.

Problems solved by technology

The grapefruit-drug interaction basically causes too much of the drug being absorbed to the body.
Cyclosporine and other drugs with a narrow therapeutic index are of particular concern because the extent of an interaction with grapefruit juice is unpredictable.
These interactions have adversely affected the grapefruit industry, and have led to a need to develop a process to remove furanocoumarins from grapefruit juice in a manner that retains much of the original juice sensory attributes.
Currently, there is no satisfactory means of producing a furanocoumarin-free citrus juice.
(2006), would be complicated and expensive, while UV and heat treatments, used by Uesawa and Mohri (2006a and 2006b), may produce unknown artifacts.

Method used

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  • Furanocoumarin removal from grapefruit juice by edible fungal hyphae
  • Furanocoumarin removal from grapefruit juice by edible fungal hyphae
  • Furanocoumarin removal from grapefruit juice by edible fungal hyphae

Examples

Experimental program
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Effect test

example 1

[0029]A culture of Aspergillus niger van Tieghem was obtained from the ARS Culture Collection at the national Center for Agricultural utilization Research in Peoria, Ill. (NRRL No. 326). The fungus was grown on potato dextrose agar (BD / Difco, Sparks, Md.) plates for about 5 to 7 days at approximately 25 degrees centrigrade. Spores were removed from the plate surface using sterile water containing about 0.1% Tween 20 and gently rubbing with a sterile disposable transfer needle (Fisher Scientific, Pittsburgh, Pa.). The resulting liquid was filtered through 3 layers of cheesecloth, and the filtrate was collected as a spore suspension and adjusted for inoculum concentration using a haemocytometer (Hausser Scientific, Horsham, Pa.).

example 2

[0030]Grapefruit juice samples were prepared by squeezing pink grapefruit obtained from a local store, followed by a pH adjustment to 5.0. The grapefruit juice was stored at −20° C. for future use. Fifty or one hundred mL grapefruit juice in 250 mL flasks was placed in a circulating water bath, heated to 90° C. until the internal temperature of grapefruit juice reached 71° C. The grapefruit juice samples were held at this temperature for 15 sec, removed, chilled and brought to ambient temperature (25° C.).

[0031]To culture A. niger in grapefruit juice, a 1 mL of spore suspension (106 spores / mL) was inoculated into a 100 mL grapefruit juice, and incubated for 4 days at 120 rpm, 25° C. After incubation for 4 days, the grapefruit juice samples were filtered through Miracloth, and the resulting filtrate and mycelial tissue on Miracloth were collected and subjected to ethyl acetate extraction.

[0032]To determine compounds in grapefruit juice filtrates from grapefruit juice incubated with A...

example 3

[0035]In experiments using autoclaved A. niger, 5 mL of spore suspension (106 spore / mL) was inoculated in an 2 L flask containing 1 L potato dextrose broth, and shaken on a large capacity orbital shaker at 275 rpm to avoid mycelial cohesion to the sides of the flask at 25° C. After one week, the flasks were autoclaved for 20 min at 121° C. to kill the fungus. The dead fungal material was vacuum-filtered from the broth and used as adsorbent. Approximately, 10 g fresh weight of the dead fungal material was collected from a flask. Grapefruit juices (100 mL) in 250 mL flasks were incubated with or without 2 g (fresh weight) of autoclaved A. niger for 4 days at 25° C.

[0036]Four flavanones were not adsorbed by dead fungus, while 7-geranyloxycoumarin and furanocoumarins, except furanocoumarin-like 1, 2, 3, and 4, were adsorbed by dead fungus (Table 1). Similar results of compound compositional changes in grapefruit juice, except ferulic acid, were achieved from experiments using live and d...

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Abstract

A method for removing furanocoumarins from a liquid includes the steps of incubating the liquid with fungal hyphae for at least about two hours and removing the hyphae from the liquid by a filtration step. The furanocoumarins can be recovered from the hyphae using methods within the ordinary skill in the art. The method is useful for the removal of furanocoumarins from furanocoumarin-containing citrus juice so that the juice can be safely consumed by humans taking drugs that are metabolized by P450 CYP3A, which is the enzyme responsible for the metabolism of many widely-prescribed medications.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]This invention relates to a method for at least reducing the amount of furanocoumarins in grapefruit juice using edible fungal hyphae and to products produced by the method for at least reducing the amount of furanocoumarins in grapefruit juice.[0003]2. Description of the Related Art[0004]Furanocoumarins are a class of phenolic compounds produced by the Apiaceae and Rutacea families and have been extensively studied for their biological activities and clinical applications. The furanocoumarins are known to play roles in intestinal P450 enzyme inhibition, DNA photocrosslinking, and defense mechanisms as natural toxic compounds (Afek et al., Phytochemistry 50:1129-1132, 1999; Guo et al., Drug Metab. Dispos. 28:766-771, 2000; Oliva et al., J. Agric. Food Chem. 51:890-896, 2003; Santana et al., Curr. Med. Chem. 11:3239-3261, 2004; Weimin et al., Proc. Natl. Acad. Sci. USA 100:14593-14598, 2003). Grapefruit juice contains th...

Claims

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Application Information

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Patent Type & Authority Patents(United States)
IPC IPC(8): A23L2/02A23L2/04
CPCA23L2/02A23L2/84
Inventor MANTHEY, JOHN A.MYUNG, KYUNGNARCISO, JAN A.
Owner US SEC AGRI
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